Mango sticky rice Recipe

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Ingredients

1 cup per two-person white glutinous white rice  (IMPORTANT: Soak the rice 4 hours before steaming)

1/2 cup coconut milk

1 tsp salt

1/4 cup of palm sugar or double portion of granulated sugar

Toppings

2 Tbsp toasted split mung beans 

2–3 ripe champagne mangoes  (Season ends in Aug) 

Instructions

1. Stream the glutinous rice (which was soaked in water one hour earlier) in the steamer for 30 mins for one cup portion
2. For the salted coconut sauce: Cook the coconut milk, add salt and palm sugar over medium heat until the mixture comes to a gentle boil and has thickened. Let cool.
3. Once the rice is cooked, mix with coconut sauce. 
4. Toast the mung beans over medium-high heat, stirring frequently, until the beans are dry, crunchy, and start developing a light golden color. Let cool on a plate.
5. Take half of the salted coconut sauce to mix with the rice. And cover the bowl with a cloth. Let the rice absorb the coconut sauce for 10 mins.
6. Cut the mango, serve the coconut sticky rice on the side and pour coconut sauce and the toasted mung bean over the sticky rice.